petersburg artist dasha fursey.first step in working on a portrait, the center of which will be the imprint of the star skater's lips. a pair of skates and the whole world to boot. it seems to me that there is such a challenge in this phrase a certain one that athletes have to overcome when they need to have such courage, so it is present in your image. the workshop session is held on the eve of important competitions, so there are strict requirements for the natural base of the paints. it will be absolutely harmless. according to the author's idea, on one of the canvases lisa will appear as the snow queen, on the other - the princess disenchanting the frog prince. the swamps of st. petersburg help to believe in miracles. when you stand on the pedestal, you really want to kiss that very conquered medal, get closer to it, because medals. here with hard work, in st. petersburg, you feel your gut, and i like it madly, that everyone is free and you feel this freedom, this creativity, it just hovers somewhere in the air,

could something like this be born, a little sauce, borscht, then the hot stuff comes into play, dasha fursey's creative cuisine has been deployed on the edge of the edible, for the first time she paints not with paints, but with real food, with cream, with franz hals, rubins, our wonderful floman, who... sang the praises of this joy of life, the enjoyment of the taste of life, food. the portrait of a restaurateur is a rare one appetizing. the best from the menu goes on the plate, and only then on the canvas. in between , the artist also has time to appreciate the palette of tastes. fix the result with splashes of lemon and frame it, picturesque gastronomy is very petersburg-style. you think about moscow restaurants, a new menu. some kind of gastronomic festival, a week of some product, there is a new chef or a guest chef from abroad, everything about food, i'll drive by, so you turn the page, petersburg, a beautiful view from the window, a wonderful interior, an amazing location, for in st. petersburg cuisine, it is not so much the what that matters, but the how, that is, the look, the atmosph